There is little more nurturing when nursing a loved one than making them a bowl of chicken broth and the ritual involved could bear no stronger a symbol of love.  Quick to prepare, this comforting chicken broth recipe from our NEW E-BOOK is a great example of a nourishing, wholesome meal which can be ready in a […]

We have so enjoyed using persimmons over the winter months here at the Cookery School and are always so thrilled to be able to teach another guest about this wonderful fruit – this recipe always goes down a treat. Paired with earthy beetroot from the Market Garden and salty, crispy prosciutto it works brilliantly as […]

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging. * Please […]

Nowhere else offers the unique experience of gathering your own organic ingredients fresh from the fields as we do at the Cookery School at Daylesford. All our Cookery School tutors are passionate about foraging; we are constantly inspired by our surroundings and guided by the natural rhythm of the seasons. Our courses usually begin with […]

When days are short and cold, nothing beats a warming, creamy gratin – and this beetroot number is a particular favourite. This recipe is one we turn to time and again, serving it alongside rare fillet of beef on a Sunday or as a standalone dish with greens and horseradish. It can be made ahead […]

Let lamb be the hero of any occasion with our butterflied leg of lamb recipe, paired with a fennel and rosemary rub – this main dish is simply delicious!